Greek gyros are oh so yummy, but who really knows how to make them properly at home? Doesn’t that require some Olympian feat, some sort of other-worldly technology revealed only to the Greeks and kept secret since Ancient days? Not exactly, no. This recipe is a relatively easy spin on the Greek classic, and should only take twenty minutes or so. Ready to take a dinner journey to the best neighborhood gyro cart in New York City? Let’s do this.
The two main components of this dish are meat and sauce. The pita bread and fixings are essentially effortless. You will need equal amounts of ground beef and ground lamb, about half a pound should do. Garlic, all spice, onions, salt and pepper; and you’re ready to get to shaping the patties. Mix everything listed above in a large bowl, and shape either twelve small, or six to eight larger, patties and set them aside. The sauce is easy. Greek yogurt, garlic, lemon juice, and dill (you can also add cucumber for a more traditional taste)—salt and pepper to taste.
Now to cook. Add some oil to a large skillet and cook the patties for five minutes or so. You will need to decide the cook! Rare, medium rare, medium well, etc. You’re basically ready! Warm up the pita bread, prepare some lettuce, tomato, and onion, and spoon in the sauce. Perhaps a new addition to the sandwich lover’s repertory? It should go over well with the whole family. Fit for the gods.